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Monday, March 26, 2007

Easy Recipe for Greek Salmon Cooked in a Grill Pan

I love salmon and I love Greek seasoning, so this was winner for me!

(Updated with better photos and step-by-step directions, September 2014.) I love cooking salmon on an outdoor barbecue grill, but when it's too cold for outdoor grilling I use a Stovetop Grill Pan so I can still get those lovely grill marks on the salmon. This type of pan is also great way to "grill" other types of fish or chicken breasts for people who don't have an outdoor grill, as well as a perfect way to cook vegetables like zucchini or eggplant.

When I posted Friday Night Salmon Two Ways I explained how I rub the salmon with olive oil and fish rub, then let it come to room temperature before cooking. That same method is used in this recipe, but in this recipe it's Penzey's Greek Seasoning and a bit of lemon zest that gives the salmon extra flavor. The idea of using Greek Seasoning on salmon was sent in to Penzeys by Alice of Los Angeles, California, so thanks to her for the great idea. (And no, Penzeys is not paying me to advertise their spices!) If you don't have Greek Seasoning, the list of ingredients is after the recipe.

Thaw salmon overnight in the fridge. Then put it on a place or baking sheet to prepare for grilling.

Mix the olive oil, Greek Seasoning, garlic puree, and some lemon zest. (You might not want as much lemon zest as I used unless you're also a lemon freak.)

Rub the fish on both sides with the olive oil mixture and let it come to room temperature (at least 15 minutes.)

Spray the grill pan with olive oil or non-stick spray and let it heat for a couple of minutes.

Then lay the fish at an angle to the grill grid and cook 2-3 minutes.

Rotate and cook 2-3 minutes more. Turn over (oops, no photo) and cook another 2-3 minutes or until the fish feels firm but not hard to the touch when you press down with your finger. Serve hot.

And just for fun, here's the original photo for this recipe from 2007.

Ingredients:
2 skinless salmon pieces, about six ounces each
1 1/2 T olive oil
1 tsp. Greek Seasoning (or use spices listed at end of recipe)
1 garlic clove, crushed or 1/8 tsp. garlic puree from a jar
1 tsp. lemon zest, or less (optional, but good)
sliced lemon to squeeze over (optional, but good, use the lemon you zested)

Instructions:

In small bowl, mix olive oil, Greek Seasoning, garlic puree, and lemon zest. Place salmon pieces on a plate or baking sheet and rub on both sides with oil mixture. Let salmon marinate at room temperature 15 minutes.

Put grill pan on stove and mist with a small amount of olive oil. (If you don't have an olive oil mister, dip a paper towel in olive oil and lightly wipe the surface of the pan.) Heat pan over medium-high heat 1-2 minutes, until a drop of water sizzles. Place salmon at an angle to grill grids, and cook 2-3 minutes (until you can see grill marks.)

Rotate fish a quarter turn and cook 2-3 minutes more. Turn fish over carefully and cook 1-2 minutes more on second side. Total cooking time should not be more than 7-8 minutes, possibly less, depending on how hot your pan is and how thick the salmon is. The fish should feel firm but not at all hard to the touch when it's done.

Serve immediately with grill-marked side up. Serve hot, with lemon slices to squeeze over the fish.

Penzey's Greek seasoning contains coarse salt, garlic, lemon, black pepper, Turkish oregano, and marjoram. If you don't have it just use a mixture of whichever of those spices you have on hand. I also like the flavor of Cavender's brand, available at Amazon.com, if you're not sensitive to msg.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

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Posts may include links to my affiliate account at Amazon.com, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

It must be salmon fever I've posted a salmon recipe too and have visited two other blogs that have salmon dishes as their current post. Yours looks delightful. I know what I'll be wishing for this Easter - a pan grill!

Do you use a non-stick grill pan? I only have an indoor cast iron grill pan and have always been too nervous to grill salmon for fear of it sticking and flaking... especially with all the turning you are doing. Do you have any tips? Skin on or off?

I don't usually use spice blends (except garam masala), but Penzeys Greek Seasoning is terrific. Someone in my cooking group introduced us to it; she used it in a yogurt-based marinade for grilled lamb. I do think it would be wonderful on salmon!

i so love salmon and just had one in a diner here in Astoria, grilled too but stuffed...much as i want to try this i don;t have the luxury to grill outdoors, maybe in the broiler? hmmm...heading to my fish market now!

Pille, so glad you liked the balsamic chicken; hope you like this one too.

Maria, we will have to make it sometime. (Maria is my neighbor!)

Meeta, I need to get reading and check out all those other salmon recipes, including yours.

(Sorry but I just can't let people leave advertisements here for other websites even when you say nice things about my blog. Once I allow it, I'll be overrun with those types of comments.)

Katerine, it's not a non-stick pan. This is cast iron, which has to be seasoned before you use it. I mist the pan with olive oil, and the fish doesn't stick at all. Be sure you don't wash your cast iron pan with soap or it takes off the seasoning. Getting the grill marks takes a bit of practice, but truly it's not that hard. Be sure the pan is very hot before you put the fish on.

Lydia, I don't use too many spice blends either, but this one is a winner.

ces, no fish market here so I have to use frozen salmon. Sounds wonderful.

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